The sun. [volume] (Morris, Stevens County, Minn.) 1882-1895, 1887-08-18
Cooking Vegetables.

Vegetables ought always be kept in a
cool, clean, dark place, in cellar if
possible. Sunshine or even strong
light renders them iiabby and flavor
less. Perishable fresh vegetables ought
to be eaten the day they are picked.
Nothing is known of their fruc in
wardness'' by the city denizen who
buys them from a corner grocer or
huckstcr. Like every other kind of
food, the tooths oneness of vegetables
depends on the perfection of cool ng.
Failure consists in their being under
done or over done, under seasoned or
over-seasoned, and in being served half
cold
Soft water should be used in boiling
Or stewing whenever practicable.
Cooked quickly in just enough wafer to
cover them, their delicacy of flavor will
be preserved.
AS soon as vegetables are thoroughly
done, not a moment before, they should
be taken from the fire and served in hot
dishes. By the time they are on the
plates they will be cool enough.
Fresh vegetables are best cooked in
boiling water and salted when half
done. Dried vegetables ought TO be
soaked, sometimes twelve hours or
more, as is the case with beans and
peas. Roots or tubers need pairing or
scraping, and soaking a couple of hours
before they are put on to cook, especi-
ally in the latter part of the Winter
when they have become wilted.
In regard to the length of time re-
quired for cooking. no rule can be Civ
en-. 1t varies with different states of
the atmosphere, us well as with the
condition of the vegetables. Roughly
stated, half an hour is long enough TO
cook the tender Summer vegetables.
to which add fifteen minutes for the
cooking of most roots.
Many vegetables, like cabbage and
squash, are better steamed than boiled;
they furnish their own juices and are
richer without contact with water.
When boiled, the less water used the
better; if kept tightly covered and
cooked quickly, no additional water
will be needed. 1t must always be
boiling if more is necessary, but even
then the vegetable soaks up port on
of the water before boiling begins
anew.
Porcelain-lined or granitized ware is
better than tin for everything. Most
vegetables contain small amount of
acid or potash, and some contain IA
large amount.
No attempt has been made to give
the exact quantity of salt needed in
each dish. Some persons require
double the amount that others use.
Pepper is disagreeable to a portion of
vegetable eaters and agreeable to
others. l have long noticed that those
given to large use of pepper, salt.
spices and condiments are almost uni
versally restless. excitable and irascible.
They are subject to violent and inflam-
matory diseases, and when past mid
die age, become great sufferers. Con-
diments are acrid, irritating and in
f1ammotory in tendency, and whatever
disturbs the physical being inevitably
tends to disturb that mental and
superior portion which is so intimately
connected with and dependent upon the
coarser part which clothes it with a
living gal ment.
That it is more difficult to make
vegetables palatable without meat than
with it cannot be denied. We inherit
the taste for animal food, and in cold
weather most people feel they must
have it. When it is not practicable to
secure fresh meat or it is not desired,
it is surprising how many changes may
be rung upon half dozen vegetables.
Cooking them in various ways is like
having SO many new dishes. Potatoes,
for instance, afford a remarkable
variety. Served with different vege-
tables from day to day, it is a stand by
from one years end to another-Hester
N. Poole, IN Good Housekeeping.